Climate Depot’s Marc Morano: “First, they came for your energy, then your meat, gas cars, dishwashers, gas stoves and furnaces, flights, pizzas & now…YOUR ICE CUBES! Stop the climate madness. Stop Net Zero goals. Stop food, ice, and meat restrictions. Stop gas-powered car bans. Stop pizza oven restrictions. The climate change agenda targets every aspect of your life and will take no prisoners in a relentless effort to Sovietize every aspect of American life. The USA was an aberration in human history when it came to individual rights and economic freedom. But the climate agenda is set to revert the USA back to the norms of history — submission to our overlords.” See Economist Milton Friedman in 1999: “Free societies of the kind we’ve been lucky enough to experience for the last 100, 150 years — are a very rare exception in human history. Most people, most of history…have lived in tyranny and misery.”
Scientific American: ‘Climate-Friendly Cocktail Recipes Go Light on Ice – It takes a lot of water and energy to make negronis, manhattans and margaritas. Could we do with less ice?’ – By Amy Brady –
Excerpt: “The protocol for properly made cocktails doesn’t look sustainable. Is it possible to make satisfying cocktails without so much ice? … [Bars] might [use] be between 200 and 300 pounds (of ice) a night or far more. … “The ice-making procedure in bars is crazy wasteful,” Arnold says….even a moderately busy bar requires a lot of ice to get through a night…It’s a process that requires a significant amount of water and energy. …
Most bars aren’t likely to give up ice altogether anytime soon. And cocktails aren’t unsustainable just because of all the ice and water they require; they also tend to rely on ingredients that are shipped from far away, such as lemons and limes and liquors from around the world. … Jennifer Colliau is a sustainability-focused “cocktail nerd” who designed a bar menu that used as little ice as possible at The Perennial, a restaurant in San Francisco that closed in 2019.
By: Marc Morano – Climate DepotJuly 3, 2023 8:47 AM
First, they came for your energy, then your meat, car, dishwasher, 2 1/2 hour plane flights, then your pizza & now… YOUR ICE!
Scientific American: ‘Climate-friendly Cocktail Recipes Go Light on Ice’@RWMaloneMD
Robert W Malone MD, MS: “Who pays for a magazine like… pic.twitter.com/HD6uNzwq5U
— Marc Morano (@ClimateDepot) June 27, 2023
Robert W Malone MD, MS: “Who pays for a magazine like Scientific American to write and print an article suggesting that people should forgo ice as a lifestyle choice?”
https://www.scientificamerican.com/article/climate-friendly-cocktail-recipes-go-light-on-ice/
Climate-Friendly Cocktail Recipes Go Light on Ice – It takes a lot of water and energy to make negronis, manhattans and margaritas. Could we do with less ice?
By Amy Brady on July 1, 2023
Excerpt: Today even a moderately busy bar requires a lot of ice to get through a night. Bartenders are advised never to use the same cube twice when going through the steps of making a single cocktail: chilling glassware, shaking or stirring, and serving the drink. It’s a process that requires a significant amount of water and energy. For years the hospitality industry has seen diners clamoring for foods that prioritize climate-friendly practices, such as local and seasonal ingredients that are grown or raised with carbon footprints in mind. Yet cocktail culture hasn’t been hit with the same scrutiny. As the American West experiences water scarcity and energy prices remain volatile, the protocol for properly made cocktails doesn’t look sustainable. Is it possible to make satisfying cocktails without so much ice? …
How much ice does an average bar use? According to Todd Bell, senior energy analyst at energy-efficiency consulting group Frontier Energy, the amount “really depends on the operation.” It might be between 200 and 300 pounds a night or far more. …
“The ice-making procedure in bars is crazy wasteful,” Arnold says. “It’s kind of just built into the way [bars] operate things.” Energy wasted from ice is largely because of in-house ice machines, which many—if not most—bars and restaurants use to maintain their steady ice supply. Ice machines run continually until they are full, potentially for several hours at a time. The machines vary widely in terms of the amount of energy they draw, however, depending on whether they are air- or water-cooled. …
Most bars aren’t likely to give up ice altogether anytime soon. And cocktails aren’t unsustainable just because of all the ice and water they require; they also tend to rely on ingredients that are shipped from far away, such as lemons and limes and liquors from around the world. …
To mitigate its waste, Eve Bar forgoes an ice-making machine for 55-pound blocks of ice, which are delivered to the bar by a local ice company. Eve’s bartenders precut the block ice to “fit perfectly” in every type of glass used, he says, so that no ice gets wasted. …
Jennifer Colliau is a sustainability-focused “cocktail nerd” who designed a bar menu that used as little ice as possible at The Perennial, a restaurant in San Francisco that closed in 2019. Colliau read about what Arnold has called the “science of shaking” and the “science of stirring” to devise ways to use less ice without affecting the taste and texture of cocktails.
Scientific American is neither.
The Green Blob has a definite masochistic element. Anything pleasurable is suspect, and they favor tofu because it tastes like jellied nothing.
I gave up on them in, I think, the late 1970s. They always began with one not-quite-science article, and this one was a doozy. It claimed communist capitals were better cities then capitalist capitals. Their prime evidence was the two Koreas. Showed pictures of both. South Korea’s was full of shoppers, full window displays, neon signs, lots and lots people, tons of color, North Korea’s was empty of people devoid of color, huge monumental buildings, I thought at first it was a b/w picture.
Part of their justification was that massive cities concentrate too many people’s waste in too small an area. Funny, I’d think that makes sewage processing easier. And today, crowded cities are the left’s latest hobby horse.
A joke of a magazine.
SA jumped the shark during the early 1980’s, over SDI/StarWars. They ran advocacy articles which were stupidly political.
given that SDI/StarWars wasn’t expected to succeed and needed to be couched in political advocacy language for the Sovietski to believe we were managing to make them in order to collapse their economy – I’m pretty sure you’re ignorant of the whole story and just how amazingly little money we actually spent on trying to develop the systems.
I rather think you accepted too much Democratic Party spin.
G’Day prjndigo,
“given that SDI/StarWars wasn’t expected to succeed…”
The soviets thought it would succeed. Even paid spies.
The Cuckoo’s Egg: Tracking a Spy Through the Maze of Computer Espionage is a 1989 book written by Clifford Stoll. It is his first-person account of the hunt for a computer hacker who broke into a computer at the Lawrence Berkeley National Laboratory.
.It’s a good read. The technical aspects, ancient. The legal aspects, from the FBI to NSA in the “No Such Agency” days.
A co-worker brought in magazines she found in her pack-rat aunt’s home, and the collection Reader’s Digest’s from the 1930’s and 40’s. One of the circa 1933-34 issues had a digest of a Sci Am article praising the eugenics program of the NSDAP (Nazi Party). Some the weird stuff goes back a long way. Incidentally, another issue of RD from late 1933 had an article on the concentration camps then showing up in Germany, although this was before they turned into death camps.
I also remember seeing the article comparing the Korean capitals and wondering who thought this was worth printing? (ISTR to recall this was an early 80’s issue.) A more recent WTF moment was when one SciAm columnist arguing that Thomas Kuhn was responsible for Trump’s rise to power, presumably driven by Kuhn’s refuting the author’s arguing that “Science” was the final truth. This opposed to Kuhn’s description of science as a process of improving out understanding of the world around us.
Yet another reason to dump on Sci Am was their turning down Forest Mims as the writer for the “Amateur Scientist” section.
One last note: Sci Am used to correctly state that the Palomar Observatory was was located on Palomar Mountain, but by the 90’s had degenerated to using Mt Palomar. Science News continued to get it right until sometime after 2000.
I place the capitals comparison article before April 20, 1980, because I remember where I was living, and that was the day I moved out. I remember that because the telephone and power poles were plastered with fliers demanding protests of Hitler’s birthday.
But I’d love to find the article again to get the real date. Memory can play tricks over so many years.
I lived in Korea in the 70s. In most rural villages, near Seoul, there was a huge dung pile in the middle of the village, and the houses were made of wood and thatch, the ground was all dirt, swept of loose dirt daily. Seoul was sparkling clean by comparison, and the shopkeepers washed the sidewalks in front of their shops daily or more often. Definitely a culture shock compared to the US at the time.
Almost had me there……🤣🤣🤣
@Robert W. Malone, MD, MS
“Who pays for a magazine like Scientific American to write and print an article suggesting that people should forgo ice as a lifestyle choice?”
It wouldn’t be a bad guess to surmize that they’re the mob who went through high school and some college, doing well in their literature and sociology classes but dodging the hard sciences and upper math, yet with pretenses of intellectuality. And now wishing to atone for the lack, by subscribing to a hard-core ‘progressive’ magazine which does address the sciences, with just the right political edge to run Bjorn Lomborg out of its pages when he questioned – as is proper with followers of the scientific method – the value of investing vast resources in combatting a hypothesized global warming, when those resources might be better used for humanity elsewhere.
No one with an actual brain!
‘How to signal your virtue in the best cocktail bars’ – presumably written for a certain type of wannabe elitist keen to broadcast how fashionable they are.
I remember a conversation I had with a well known bartender in New Orleans who talked about using the correct shape/size ice cube for the drink. He was really into making large clear ice cubes and then cutting them to size. Clear ice takes a special machine, one which gently swirls the water around as it freezes in order to remove trapped air/gas bubbles. There is a DIY hobby group which has plans for one of these.
This guy made one of the best Last Word cocktails I’ve had.
Amy Brady and Scientific American can go to hell.
What are the odds that Amy Brady and the entire SA magazine staff have absolutely no intentions of ever giving up their ice cube habit?
I think hell for Amy Brady would be a discussion about limiting ice with my wife in Las Vegas’s 111℉ heat.
One of my earliest memories is about ice. I reckon I was about four years old. A neighbor still had an ice box and every few days a horse drawn wagon covered by canvas would arrive. The ice man would chip off a block of ice and carry it into the house with ice tongs. While he was delivering I would crawl into that cool wet cavern and gather up the ice chips. My grandparents bought one of the first refrigerators with an ice maker and I could not pass through their kitchen without grabbing some ice. I am addicted and my teeth know it. Give me ice or give me death!!!
“And cocktails aren’t unsustainable just because of all the ice and water they require; they also tend to rely on ingredients that are shipped from far away, such as lemons and limes and liquors from around the world.”
Let’s drink a toast to the end of international trade!
If they want to cut back on water usage just tell people to stop drinking it.
Wonder what the difference in energy use:
A 55-lb ice block produced offsite and trucked in (how far?) every day to be stored in a freezer to stay frozen, or 55-lbs of ice cubes made on demand.
Total cost per pound difference?
Someone needs to write for a research grant🤯
No, ice wasn’t produced offsite. It was collected from frozen streams and lakes and stored in giant warehouses until it was needed in summer. It was only with the invention of the steam engine and refrigeration that it became possible to manufacture ice when needed, just one more aspect of modern civilisation that the crazys want to destroy.
A major error in the source article is the claim that making ice is inefficient in both energy and water. Modern ice makers are neither. For instance, they only use as much water as is needed to produce the ice.
Just imagine how much greenhouse gases could be reduced, if we did away with frozen foods!
A return to beef jerky, chicken jerky, fish jerky, lettuce jerky,…
” … The Perennial, a restaurant in San Francisco that closed in 2019 “
Jennifer Colliau, a sustainability-focused “cocktail nerd” who designed a bar menu that used as little ice as possible
Hmm? 🤔
Gads this is funny.
“Let’s get rid of cars.” … “Hmmm, that’s not working.”
“Let’s get rid of ICE cars.” … “Hmmm, that’s not working.”
“Let’s get rid of electricity.” … “Hmmm, that’s not working.”
“Let’s get rid of stoves.” … “Hmmm, that’s not working.”
“Let’s get rid of dishwashers.” … “Hmmm, that’s not working.”
“Let’s get rid of meat.” … “Hmmm, that’s not working.”
“Well, NOW WHAT?”
“Let’s get rid of ice cubes.”
Let’s get rid of alarmists.
Tomorrow is the Fourth of July, and goddammit, ice tea is American.
God doesn’t need a dam, he can walk on water.
Now, give me my damn iced tea!
Since April 1 happened a little over 3 months ago, I have to assume Scientific American published the referenced article with intent of “serious” communication to its readership.
Ah, Scientific American . . . once a very proud and reputable magazine, now no longer deserving its name and headed for the dust bin of history.
Sad, for many years I subscribed to SA Magazine somewhere around the late ’90s I just couldn’t take the political bias and down right garbage they were shoveling out as “Science” I cancelled and have never considered reading anything that comes out of that rag. I think the enquirer is more fact based and that’s a damn shame.
Wasn’t it the Enquirer that originally broke the Monica Lewinsky scandal?
Back when the larger publications were trying to bury it
Just a little more madness from the warmunist nutters. Of course they don’t they are bonkers but that doesn’t make them less mad just more stupid.
I subscribed to SA for many years in the last century but stopped doing so about 2000. They ceased publishing articles by genuine scientists for opinions, many politicised, by journalists. Gone also were the excellent graphics showing chemical, biological and physical processes for pictures of power station cooling towers emitting condensing steam.
I thought cooling towers were emitting black smoke 🙂
Same for National Geographic. It enriched and widened my perspective on the world as a youngster, but something changed. Either they were always intolerably biased and untruthful and I grew enough to recognize it, or NatGeo passed a point of no return. In either case, I regrettably had to write them a letter resigning my membership sometime in the early 1990s.
I now strictly avoid anything with that famous yellow frame on it, a symbol of left wing oppression and scientific malfeasance. In our last move, I hesitated briefly, then dumped about 40 years of issues in the garbage. I don’t miss them. It’s too bad, because they do have some great content, but you cannot trust what they will choose to say or to cover.
This guy might have something to say about that !
> The Perennial, a restaurant in San Francisco that closed in 2019
… because customers stopped going there after trying their warm , crappy drinks.
A rather ironic choice of name for a restaurant which didn’t last long, don’t you think?
It’s a mis-spelling of ‘Puerile’.
I have to admit I’m not keen on ice in drinks and avoid it where I can. I always have.
Not for any planet saving reasons. There are three main ones.
Really cold drinks make my teeth ache, I infrequently have iced cream for the same reason.
As the melts it dilutes the drink which is usually chilled in the first place. Eventually you end up with a glass of water.
It affects the taste of some drinks in my opinion.
But sorting blocks of ice round town doesn’t seem that environmentally friendly. I don’t see how it actually saves energy. Like a BEV there’s a lot of hidden energy overheads
.
When your tongue gets cold, tastes get less intense.
That’s why American “beer” is best served ice-cold.
Advised a bar that went out of business in 2019.
shades of Pachauri emerging
remember his no ice spiel???
Of course the same illogic can and is being applied to any use of energy, electrical or otherwise, that makes life far more sustainable, safer and pleasurable than it ever was before. Be that space heating and cooling, appliances and power tools, entertainment, computing, medical technology, transportation, product manufacturing, food production, construction materials … everything that makes modern life safe and comfortable, i.e., “modern”. The warmunists actually expect humans to revert to a cave man society of hunters and gatherers. They’re all luddites.
Humans should be celebrating the abundant and well-applied use of energy to make life longer, healthier, safer, and more pleasurable.
Sometime around 2002, back when NPR still allowed comments, I wrote something like this –about not using ice in Scotch to save the earth. We had five years (at the outside) to take action.
But I meant it as a joke!
“For years the hospitality industry has seen diners clamoring for foods that prioritize climate-friendly practices, such as local and seasonal ingredients that are grown or raised with carbon footprints in mind. “
Really? Where? I’ve never noticed anyone actually paying the bill “clamoring” for such things.
I prefer my bourbon served neat (without ice or dilution), but I like ice in smoothies.
Our service techs are out on ice maker repairs constantly. You would be amazed at how frantic people can get over not having ice. I just want to say to them, “If you would just buy a better grade of whiskey, you wouldn’t need ice” But I can’t..
I remember back in the 60’s the railroad still used ice in some of their cars.
It was harvested on a nearby lake in January and stored in a warehouse covered
in sawdust by the tracks.
It was a major operation with a sizeable crew.
Us kids were told that we needed to study hard in school so we didn’t end up
on one of those crews.
It’s still done in that area today but for building “Ice
Castles” https://www.youtube.com/watch?v=6QeFaQY7440
I have great memories swimming at that beach.
SA is worthless trash..
The Cultists will have to start drinking the LukeWarmAid! 😀
Less ice? So apparently this eco-bartender is in fact favoring an ice-free Arctic. No more bergs in my ocean, please.
Well, one good thing about this would be that it would stop people putting ice in Malt Whisky (not Whiskey) and thus spoiling the taste.
One, maybe two drops of water – never more than that.
Well, depends on the actual product, some can take more water than others.
I tend to follow the advice given to me many years ago. When asked “How do you like your whisky?”, reply “Half whisky and half water, and plenty of water.”
To be plain; if you need it chilled and diluted to be palatable you probably shouldn’t be drinking it.
The sustainable bar… closed in 2019. That says a lot.